Grilled vegetable salad with yogurt dressing…

It seems like it has been weeks since we last saw the sun around here. So much so, that I have began to bore hubby with little weather facts. The latest being Toronto received a trace of rain 26 out 31 days in October. I guess it was during one of those 5 days of sun that I decided to make this delicious grilled vegetable salad.

Grilled vegetable salad with Greek yogurt dressing15 baby carrots, peeled and trimmed5 baby beets, trimmed and halved 15 asparagus5 cups of mixed greens salad1 bunch of green onions1/4 cup balsamic vinegar 2 tablespoons of olive oilSalt and pepper to tasteGreek yogurt dressing 1/2 cup 2% Greek yogurt2 teaspoons of sherry vinegar1 teaspoon of flaxseed oil or extra-virgin olive oilSalt and pepper to tasteWater to thin downInstructions– Preheat BBQ – Place vegetables in a shallow dish; pour over balsamic vinegar, oil, salt and pepper and toss to combine– Place beets and carrots directly onto BBQ and roast for 8-10 minutes per side– Place asparagus and green onions during the last 3-5 minutes of grilling the beets and carrots, roasting until beets are easily pierced with a paring knife– When cool enough peel beets.For the dressing – whisk together yogurt, vinegar and oil. Season with salt and pepper to taste. Thin as desired with 1 to 2 tablespoons of water. Divide greens on serving plates and top with carrots, green onions, asparagus and beets. Drizzle with dressing and serve immediately. If you wish to use the oven, preheat to 200 C (400 F) and cook for 20-25 minutes or until vegetables are just soft. *recipe adapted from the Donna Hays simple dinner cookbook*